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This is the creamy pasta you want when you need comfort food fast. A silky cream sauce brightened with plenty of lemon, tender chicken, spinach and lots of parmesan, all tossed through your favourite pasta.

The lemon is what makes it, it lifts the cream so the whole thing tastes fresh rather than heavy. It comes together in about the time it takes to boil the pasta, which makes it a genuine weeknight winner.

It feels a little special but it is genuinely easy, and it is always a hit.

Why You’ll Love It

It is quick, ready in about 30 minutes, most of that just cooking the pasta. The lemon keeps the creamy sauce fresh instead of rich and heavy, the spinach adds a bit of green, and it uses simple ingredients you likely have on hand. It feels like a treat but it is easy enough for a busy night, and the leftovers make a great lunch.

The Shortcut That Makes It Work

The sauce comes together in the time the pasta cooks, so there is no waiting around. While the pasta boils, you build a quick cream, lemon and parmesan sauce in one pan, then toss the drained pasta straight through it with a splash of the starchy pasta water to bring it all together. Two pans, one quick dinner.

Handy Tips

Save a cup of that starchy pasta water before you drain, it is the secret to a silky sauce that clings to the pasta, so add a splash at a time until it looks right. Use both the zest and the juice of the lemon for the fullest flavour, and add the spinach at the end so it just wilts through. If you like it extra saucy, a little more pasta water and cheese does the trick.

What To Serve With It

It is a full meal on its own, but a simple green salad and some garlic bread on the side never go astray. A little extra parmesan on top is always welcome.

Leftovers / How to Store It

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water, milk or cream, as cream sauces thicken and the pasta soaks up the sauce once chilled.

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Lemon-Chicken-Pasta

Lemon Chicken Pasta

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5 from 1 vote
This creamy lemon chicken pasta is the ultimate quick dinner—zesty, rich, and ready in just 10 minutes! Made with tender chicken, fresh lemon, spinach, and Parmesan, it’s a one-pan wonder that’s perfect for busy weeknights.
Print Recipe
prep time Prep Time 15 minutes
setting time Setting Time
 15 minutes
Servings: 4
Course: Recipes
Cuisine: Italian
Calories: 928
dish icon Ingredients Equipmentcook book Methodhealt Nutritionvideo icon Video

Ingredients
 

  • 250 g diced chicken breast
  • 500 g pasta of your choice
  • 300 ml cream
  • 3 sliced garlic cloves
  • 1 tbsp chicken stock
  • 1 lemon zest + juice
  • 250 g spinach leaves
  • 1 cup grated Parmesan
  • 1 cup pasta water
  • Salt and pepper

Equipment

Method
 

  1. Boil a pot of salted water and cook your pasta as per the packet.
  2. In a hot pan, add garlic and sizzle for 30 seconds.
  3. Toss in your chicken and cook until sealed all over (white, not pink).
  4. Add chicken stock, pour in cream, then add lemon zest and juice. Simmer a few minutes until slightly thickened.
  5. Stir in Parmesan and spinach.
  6. Drain your pasta, keeping 1 cup of pasta water.
  7. Add pasta to your sauce, mixing well. Splash in pasta water if you like it extra saucy.
  8. Serve hot with more cheese on top (always more cheese).

Nutrition

Calories: 928kcalCarbohydrates: 104gProtein: 42gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 148mgSodium: 616mgPotassium: 1025mgFiber: 6gSugar: 7gVitamin A: 7223IUVitamin C: 34mgCalcium: 388mgIron: 4mg

Video

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FAQs

Can I use chicken thigh instead of breast?

Yes. This uses diced breast, which is quick and lean. Thigh works too and stays a little juicier, just dice it and cook it through.

What pasta works best?

Any pasta you like. A shape that holds sauce, like penne, spirals or fettuccine, works beautifully with the creamy lemon sauce.

My sauce split or looks thin, what do I do?

Keep the heat gentle once the cream is in so it does not split, and use the starchy pasta water a splash at a time to bring the sauce together and thicken it.

Can I add extra vegetables?

Yes. Peas, asparagus or cherry tomatoes all work well. Stir quick cooking veg through near the end with the spinach.

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